Entrees

Skillet Baked Spaghetti

Kris Stubblefield / September 2, 2016

This baked spaghetti recipe comes from Lodge family member Kris Stubblefield, who says it was the first dish he ever learned how to make when he was growing up.

"With the help of a kitchen chair, I could stir a skillet," says Kris. "The first dish I learned was my great-grandmother's baked spaghetti. I still believe it to be the best spaghetti I've had."

baked spaghetti

Prep Time

40 minutes

Cook Time

20-30 minutes

Servings

6

Ingredients

  • 2 tablespoons olive oil
  • 4 large garlic cloves, minced 
  • 2 large yellow onions, chopped
  • 1 1/2 teaspoons salt
  • 2 pounds 80% lean ground beef 
  • 1 (28-ounce) can crushed tomatoes
  • 1 (16-ounce) can tomato sauce
  • 2 tablespoons balsamic vinegar or dry red wine 
  • 2 tablespoons sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried tarragon 
  • 1 teaspoon red pepper flakes, or more to taste
  • 16 ounces angelhair pasta 
  • Mozzarella cheese as needed
baked spaghetti

Preparation

  1. Heat a 12-inch cast iron skillet over medium heat. Add the oil, garlic, onions, and 1/4 teaspoon of the salt and cook, stirring a few times, until the onions are softened, 8 to 10 minutes. Add the ground beef and cook until no longer pink, breaking up any clumps of meat. Drain off any excess fat.
  2. In a Lodge 5-quart cast iron Dutch oven, combine the tomatoes, tomato sauce, vinegar, sugar, garlic powder, basil, tarragon, red pepper, and remaining 1 1/4 teaspoons salt. Simmer over medium to medium-low heat for 10 to 15 minutes, then stir in the browned ground beef. Wipe out the skillet and set aside. 
  3. Preheat the oven to 350°. Put a large pot of water on to boil.
  4. Cook the pasta according to package directions. Drain and pour the pasta into the skillet you used to cook the beef. Pour the spaghetti sauce over the pasta. Shred as much mozzarella as you like over the top, covering the sauce. Bake until the cheese is melted and starts to brown, 15 to 20 minutes.
Kris Stubblefield

Contributed By

Kris Stubblefield

Kris Stubblefield is the husband of Masey Lodge Stubblefield and lives in Chattanooga, Tennessee. Kris is the Test Kitchen Coordinator at Lodge Manufacturing. 

Skillet Baked Spaghetti

By Kris Stubblefield

Prep Time: 40 minutes

Cook Time: 20-30 minutes

Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 4 large garlic cloves, minced 
  • 2 large yellow onions, chopped
  • 1 1/2 teaspoons salt
  • 2 pounds 80% lean ground beef 
  • 1 (28-ounce) can crushed tomatoes
  • 1 (16-ounce) can tomato sauce
  • 2 tablespoons balsamic vinegar or dry red wine 
  • 2 tablespoons sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon dried basil
  • 1 tablespoon dried tarragon 
  • 1 teaspoon red pepper flakes, or more to taste
  • 16 ounces angelhair pasta 
  • Mozzarella cheese as needed
Skillet Baked Spaghetti

Preparation

  1. Heat a 12-inch cast iron skillet over medium heat. Add the oil, garlic, onions, and 1/4 teaspoon of the salt and cook, stirring a few times, until the onions are softened, 8 to 10 minutes. Add the ground beef and cook until no longer pink, breaking up any clumps of meat. Drain off any excess fat.
  2. In a Lodge 5-quart cast iron Dutch oven, combine the tomatoes, tomato sauce, vinegar, sugar, garlic powder, basil, tarragon, red pepper, and remaining 1 1/4 teaspoons salt. Simmer over medium to medium-low heat for 10 to 15 minutes, then stir in the browned ground beef. Wipe out the skillet and set aside. 
  3. Preheat the oven to 350°. Put a large pot of water on to boil.
  4. Cook the pasta according to package directions. Drain and pour the pasta into the skillet you used to cook the beef. Pour the spaghetti sauce over the pasta. Shred as much mozzarella as you like over the top, covering the sauce. Bake until the cheese is melted and starts to brown, 15 to 20 minutes.

Recipe by Kris Stubblefield for Lodge Cast Iron at http://www.lodgemfg.com/recipe/skillet-baked-spaghetti